Carolina Pulled Chicken

This mustard-and-vinegar based pulled chicken from South Carolina is equally delicious warm or cold, on a toasted sandwich bun. Try it topped with a little coleslaw.

Level:
Easy

Ingredients

1 c. chopped onion

¼ c. cider or malt vinegar

3 clove garlic

1 tbsp. brown sugar

⅓ c. whole-grain mustard

1 large whole chicken

Dressing:

¼ c. yellow mustard

2 tbsp. chopped parsley

1 tbsp. cider or malt vinegar

½ tsp. salt

½ tsp. Pepper

Directions

Stir onion, vinegar, garlic and brown sugar in a 5- to 6-quart slow cooker to combine. Spread whole-grain mustard all over chicken. Place chicken, breast-side down in slow cooker. Cover; cook on low-heat setting 5 to 6 hours, until chicken is fork-tender. Remove chicken from slow cooker to a cutting board and let stand 5 minutes.

Pour braising liquid from slow-cooker through a fine sieve set over a 1-quart measure. Transfer onion solids from sieve and 1/2 cup of the braising liquid to large bowl. Add dressing ingredients to onion mixture and whisk to combine.

Using 2 forks, shred the chicken off the carcass in large pieces. Add to dressing in bowl and toss. Serve on toasted buns or rolls, topped with coleslaw, if desired.